Classic British Scones
Light, fluffy scones perfect for afternoon tea with jam and clotted cream.
15 mins
Prep Time
12 mins
Cook Time
8
Servings
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 1/2 cup whole milk
- 1 large egg
- 1 tsp vanilla extract
- 1 egg (for egg wash)
Nutrition Facts
Share this Recipe
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add cold butter cubes. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together milk, egg, and vanilla extract. Pour into the flour mixture and stir until just combined (do not overmix).
Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick circle. Use a round cutter to cut out scones.
Place scones on the baking sheet. Brush tops with beaten egg for a golden finish.
Bake for 12-15 minutes until golden brown. Cool slightly before serving with jam and clotted cream.
Chef's Tips
- Cold Butter: Ensure the butter is cold for flaky scones. You can even freeze it for 10 minutes before using.
- Gentle Handling: Overmixing the dough will make the scones tough. Mix just until combined.
- Uniform Size: Use a ruler to measure dough thickness for even baking.
- Fresh Baking Powder: Check the expiry date for maximum rise.
- Serving Tip: Serve warm for the best texture and flavor.
